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“This is a recipe from Rachael Ray. You will need a cast-iron skillet. Preparation time does not include time for the rising of the dough.”

Ingredients Nutrition


  1. For the dough, in small bowl, stir together the lukewarm water, yeast and sugar.
  2. Let stand until foamy, 3-5 minutes.
  3. Using a standing mixer, mix the flour and salt at a low speed.
  4. Mix in the yeast mixture and olive oil until a shaggy dough forms.
  5. Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
  6. Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour.
  7. Punch down the dough before using.
  8. Press the pizza dough into a greased 9-inch to 10-inch cast-iron skillet and let rise until double in size, 20-30 minutes.
  9. Preheat the oven to 400 degrees.
  10. In a medium nonstick skillet, heat 1 T olive oil over medium heat.
  11. Add the garlic and cook, stirring, for 1 minute.
  12. Add the tomatoes, season with salt and black pepper, and cook, stirring for 1 minute more.
  13. Remove from the heat and let cool for a few minutes; discard the garlic.
  14. Drizzle the remaining 1 T olive oil over the dough; spoon the tomato mixture on top, leaving a 1/2-inch border.
  15. Bake until golden and bubbly, about 25 minutes.
  16. Sprinkle the cheese, crushed red pepper and oregano on top and bake until the cheese is melted, about 5 minutes.
  17. Let cool in the pan for 20 minutes before serving.

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